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We start feeding infant food from around the age of 18 months, when the weaning and munching stages are over. This is a very important time to help children realize that eating is fun and to help them form good eating habits.
This time, we will introduce a meal for toddlers that uses sole.This recipe uses fillets with bones removed, so even young children can eat fish safely. The fish has been treated to remove the fishy smell, so it's recommended for children who are not too keen on fish!
Today's recipe
Somen noodles
(Tanabata special recipe)
Simmered sole
Sole Meunière
Served with potato salad
recipe
Somen noodles
(Tanabata special recipe)
Comment
Noodles, which tend to lack protein, can be transformed into a nutritious Tanabata ceremonial dish by shredding and serving the mild, white flesh of sole!
Ingredients [for 1 person]
Plus sole fillet 60g: 1/2 cut (30g)Somen noodles (dried): 30g
Tomato: 25g
Cucumber (3 thin slices, julienned)
<Shredded egg> Egg: 1/3
salad oil: appropriate amount
Dashi stock: 50ml
Soy sauce: a little
How to make it
1. Heat a frying pan with salad oil, pour in beaten eggs and fry a thin omelet. Once cooled, cut into thin strips to make shredded egg.②Boil the sole and shred it into small pieces.
3. Remove the seeds from the tomatoes and cut them into 7mm cubes. Cut the cucumber into thin strips.
④ Divide the somen noodles into 4 equal parts and boil them in hot water.
⑤ Place [4] in cold water and let it cool. Add the cucumber from [3] and mix with the noodles. Drain in a colander.
⑥ Place [5] in a bowl, garnish with the tomatoes [1] and [3], and add the dashi stock. Mix in the soy sauce.
Nutritional value [per serving]
Energy: 176 kcal Protein: 11.9g Fat: 3.6g Carbohydrates: 1.2g Potassium: 241g Calcium: 32 mg Iron: 0.7 mg Vitamin D: 1.3 μg Vitamin B1: 0.07 mg Vitamin B2: 0.14 mg Vitamin C: 6 mg Salt: 0.9g
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recipe
Simmered sole
Comment
Salmon grilled in butter is fragrant and will whet your appetite.
Adding soy sauce at the end will enhance the aroma and make it easier to eat.
Ingredients [for 1 person]
Plus sole fillet 60g: 1/2 cut (30g)Carrots: 3 slices (5mm thick slices)
Green beans: 1/3
<Seasoning liquid>
Soy sauce: 1/2 teaspoon (3g)
Sugar: 1/2 teaspoon (1.5g)
Water: 50ml
How to make it
1. Cut the carrots into star shapes. Boil the green beans until they are golden brown and cut them into thin diagonal slices.②Put the seasoning liquid and the carrots from [1] into a pot and heat over medium heat until it boils. Add the sole and simmer over low to medium heat for 8 to 10 minutes.
③ Place the sole and carrots from [2] in a bowl and garnish with the green beans from [1].
*The remaining carrots can be chopped, cooked, and frozen for use in omelets, Please use it for fried rice etc.
Nutritional value [per serving]
Energy: 45 kcal Protein: 6.4g Fat: 0.4g Carbohydrates: 0.6g Potassium: 175g Calcium: 19 mg Iron: 0.2 mg Vitamin D: 0.6 μg Vitamin B1: 0.04 mg Vitamin B2: 0.06 mg Vitamin C: 2 mg Salt: 0.5g
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recipe
Sole meunière with potato salad
Comment
When it comes to sole, the classic dish is meunière. The outside is crispy and the inside is plump and soft, making it a very easy-to-eat fish recipe.
Ingredients [for 1 person]
Plus sole fillet 60g: 1/2 cut (30g)Salt: a little
Flour: appropriate amount
Salad oil: 2g (1/2 teaspoon)
Potatoes: 30g
Mixed vegetables: 8g
<Seasonings>
Mayonnaise: 3g
Yogurt: 3g
Salt: a little
Cherry tomato: 1
How to make it
1. Peel the potatoes, cut them into 2cm cubes, boil them until soft, drain the water, and mash them in a bowl.
② Quickly boil the mixed vegetables, drain in a colander, and add to [1].
③ Add the seasonings to [2] and mix to make potato salad.
④Sprinkle salt on the sole and coat with flour.
⑤Put a lot of salad oil in a frying pan, heat it over medium heat, and add 【4】 Deep fry it.
⑥ Place [5] in a bowl and garnish with [3] and halved cherry tomatoes.
Nutritional value [per serving]
Energy: 95 kcal Protein: 6.9g Fat: 4.8g Carbohydrates: 3.2g Potassium: 241g Calcium: 18 mg Iron: 0.3 mg Vitamin D: 0.6 μg Vitamin B1: 0.06 mg Vitamin B2: 0.06 mg Vitamin C: 9 mg Salt: 0.5g
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product
Frozen boneless sole fillets, 60g (100 Select Fillets Plus) - Boneless fish, fillets, seafood processing
Comment
◆This fish is often eaten in Western cuisine and goes well with sauces and butter, so it is often cooked as a meunière or fried dish. The skin is also exposed, making it easy for small children and the elderly to eat, and it can be used in a wide variety of ways.
◆We take into consideration the opinions of nutritionists and chefs and are extremely particular about various aspects of quality, such as variations in shape and size and the presence of remaining bones, in our manufacturing process, pursuing safety and security.
